These blueberry muffins made with spelt flour (whole wheat works too), applesauce and fresh blueberries came out fantastic!!! These muffins were extremely delicious and light! I’m baking second batch today again.
I present to you endless blueberry fields of Lower Mainland in beautiful British Columbia. Here we are literally living among blueberry bushes. I took my 4 year old blueberry picking once and after that we decided to just keep buying them.
I have been contemplating whether to make blueberry muffins or not for the longest time because I always feel bad baking fresh berries. I love them raw! However, my boys LOVE muffins and frankly they needed a change from their usuals – clean eating banana muffins, whole wheat chocolate muffins and carrot oatmeal muffins.
Oh, and my new discovery is avocado oil. I tried it first time in this healthy blueberry muffins recipe and there is no aftertaste whatsoever. Unlike coconut oil, it doesn’t have to be melted or doesn’t solidify when mixed with other cold ingredients which makes my life much easier. Plus avocado oil is great for high heat cooking.
If you are looking for more quick breads with berries, check out my almond muffins with blueberries and cherries, whole wheat coffee cake with blueberries, and blueberry oatmeal crumble bars. Frozen or fresh berries/fruit can be used in any of these recipes.
- 2 eggs, lightly whisked
- 1 cup applesauce, unsweetened
- 1/3 cup maple syrup or raw honey
- 1/4 cup coconut (melted) or avocado oil
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 2 tsp baking powder, aluminum free
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups spelt or whole wheat flour
- 1 1/2 cups blueberries, fresh or frozen
- Preheat oven to 350 degrees F and line muffin tin with liners or use silicone muffin tin (I used both and didn't spray anything).
- In a large mixing bowl, add eggs through salt and whisk well to combine, making sure baking powder and soda have dissolved. Add flour and stir gently to mix. Do not over mix. Add blueberries and give a few stirs.
- Using large ice cream scoop, fill 12 openings with batter. Bake for 22 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in the tin for at least 30 minutes before transferring onto a cooling rack to cool off completely.